I’m always looking for new ways to add more fish into our regular routine. Reading Four Fish had me totally re-thinking what seafood I buy. I don’t have any hard and fast rules because seafood can be a bit more complicated in terms of which species are better to eat farm-raised varieties and which are better to eat of the wild variety. I typically buy the canned wild-caught salmon and tuna from Costco because they’re both packaged by the Wild Planet brand, which seems to have acceptable environmental standards for their products. I like to keep an eye out at EarthFare and Whole Foods for fish specials because they have made sustainable fishing practices a priority for their producers and they have somewhat strict guidelines regarding what kind of fish they will stock. There are actually a few local Indiana farmers who have started farming tilapia and shrimp. I’ve tried to get some Bedrock Springs shrimp the last few times I’ve been down at Goose the Market, but they’re always sold out (which I guess is a good sign). Someone recently told me to try Eddie-Lynn’s shrimp too, so I’ll be on the lookout.
Grant and I work from home on Wednesdays when he isn’t traveling, so I try to make something somewhat special for Wednesday lunches because it feels a bit like a date for us in the middle of the week. I still have a mountain of canned banana peppers from the crazy banana pepper harvest of 2013, so when I saw Smitten Kitchen’s recipe for dill-pepperoncini tuna salad (I guess pepperoncini and banana peppers are in the same family, but banana peppers are typically sweeter), I had to try it. Grant and I both loved it – it’s very different from our typical tuna salad, so we’ll definitely keep both in the repertoire. This recipe was a double-win: a new and totally different way to get us eating more tuna and I was able to use up lots of my banana pepper stash.
banana pepper tuna salad
- 12 ounces tuna in water or olive oil
- 2-3 scallions washed and sliced thinly
- 1/2 cup canned banana peppers (or pepperoncini peppers), chopped
- 1 tsp dried dill
- 1/4 cup smoked almonds, chopped roughly
- 1/4 cup good-quality olive oil (if the tuna was packed in oil, skip this)
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tsp good balsamic vinegar
- Juice of half a lemon
- 1 tsp freshly ground black pepper
- Salt to taste
- Dump the tuna in a large bowl, and, using a fork, break it up into smaller pieces.
- Add the remaining ingredients until the lemon juice to the bowl, and continue to mix together with a fork.
- Add the lemon juice, pepper, and salt. Taste. Add more lemon juice and salt if necessary.
- Serving ideas: on a thick slice of good bread, on top of a big pile of salad greens, or just on its own.
- Deb from Smitten Kitchen says this will last for up to 3 days in the fridge, but ours has never made it that long.